The Best Pizza Near Lucenti, by the Record
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Near the Teatro Municipale, this pizzeria channels southern Italian technique through a northern Italian lens, with a dough the kitchen clearly obsesses over. The menu travels the peninsula for regional combinations that rarely make it outside their home towns, like a Rossini pizza dressed with a custom mayonnaise and caper-dusted eggs. Seasonal toppings, territorial pride, and a tall, pillowy crust that holds up under all of it.
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Rank 2. tRe in Pomposa
Pizza
A high-crust sourdough pizza place in the Pomposa neighborhood, where the dough ferments for up to 36 hours before it ever sees a flame. The toppings lean heavily on Modena's pantry, so expect the region's producers to do most of the talking. Wines and beers are well chosen. Skip dessert and order another slice instead; the kitchen seems to know which battle it wants to fight.
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Rank 3. La Fenice
Wood-fired Pizza
A contemporary pizzeria in Pistoia that ranks in the 50 Top Pizza Italy and World lists, La Fenice takes the wood-fired pie seriously enough that the dough rests for a day and a half before it ever sees a flame. The menu wanders pleasantly beyond pizza into fusion appetizers and airy bites the chef calls his signature work. Staff know the beer and wine list cold and will steer you without making you feel tested.
- 50 Top Pizza #46 · 50 Top Pizza World
- 50 Top Pizza #18 · 50 Top Pizza Italy
- 50 Top Pizza 2026 · Best Customer Satisfaction · 50 Top Pizza Italy Special Awards
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Rank 4. Battil’oro
Pizza
The work counter and visible oven sit center-stage here, which tells you what the room is about before you've even sat down. Battil'oro is a pizzeria in Versilia's increasingly crowded coastal dining scene, turning out both classic and creative pies on light, airy dough, with a gluten-free option alongside. Wines by the glass, beers, and cocktails round things out. Weekends fill up fast, but the team keeps the floor moving without making you feel rushed.
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A small pizza spot in central Parma where the chef works with high-hydration, long-fermented dough in a style that doesn't answer to Naples. The crust sits at a moderate height, and toppings lean toward Campanian ingredients or pasta-sauce classics like carbonara, ragù, and amatriciana. Tables are close enough that you'll learn your neighbors' order. A newer "fried and deconstructed" menu has since joined the lineup.
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Rank 6. Apogeo
Wood-fired Pizza
A garden pizzeria off the A12 autostrada, which sounds like a backhanded compliment until you're sitting under the greenery with a wood-fired pie in front of you. The crust is the point here, crisp and substantial enough to hold its own, and the menu splits neatly between classic and creative without chasing whatever's fashionable this season. Desserts come from a separate, clearly capable hand. It ranks on both 50 Top Pizza Italy and 50 Top Pizza World.
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Rank 7. Passione e Tradizione
Neapolitan Pizza
A pocket of Naples transplanted into a Parma piazza, with plastic chairs outside and Neapolitan spirit inside. This pizzeria turns out classic and contemporary pies in the Neapolitan style, with toppings that follow the season and a finishing drizzle of good olive oil on every pizza. The fried snacks are worth ordering alongside. Seasonal ingredients do the heavy lifting here, and the kitchen clearly sweats the small stuff.
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The open kitchen and pizza oven face the room so you can watch every pie come together, which at a Neapolitan-style pizzeria near the Marina di Massa seafront feels like a fair promise of what's coming. The dough runs soft and light, the ingredients lean on DOP-certified products, and lactose-free options sit alongside seasonal specials. Cloth napkins and cutlery rests suggest the place takes itself seriously without charging you for the attitude.
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A Neapolitan-style pizzeria tucked beside the church of San Frediano, where the dough is famously light and the toppings pull from Campanian suppliers alongside Tuscan growers just down the road. The room goes rustic with a modern edge, the service moves fast without feeling rushed, and the fried starters are worth ordering before anyone even looks at the pizza list. Listed among 50 Top Pizza Italy's Excellent Pizzerias.
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A pizzeria on Piazza Napoleone, the grandest square in Lucca, with tables outside that catch the full theater of the evening. The style leans Neapolitan, the service moves fast, and focaccias sold street-side are a good reason to wander past even if you're not sitting down. Inside is a bit tight, which somehow only adds to the chaos-friendly charm. Reservations are a smart idea.
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Rank 11. Masaniello Pizza e Sfizi
Neapolitan Pizza
On the outskirts of Lucca, this Neapolitan pizzeria skips the charm offensive and just makes good pizza: soft, well-leavened dough, a generous crust, and toppings that lean bold rather than precious. The fried starters and Campanian snacks are the kind of thing you keep picking at while the next pizza arrives. Prices are reasonable enough that ordering an extra dish feels like common sense rather than commitment.
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Thin-crust pizza with serious toppings shares the menu with craft cocktails and a proper wine list at this gourmet pizzeria and lounge bar in central Sarzana. The dough is the point: light, crispy, and carrying its toppings rather than drowning under them. The beverage program keeps pace with the kitchen rather than pretending to. A 50 Top Pizza Italy listing for those keeping score.
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Rank 13. Span
Neapolitan Pizza
The menu announces that pizza has no owners, no masters, and belongs to the people, which sets the tone immediately. This is a Neapolitan pizza spot, one of three Bologna locations, with classic and creative pies, a short beer list, and traditional southern desserts. Reservations aren't taken, so a wait is part of the deal. There's a small terrace if the noise inside gets to you, and the bill won't get to you either.
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Rank 14. Officine del Cibo
Neapolitan Pizza
On the outskirts of Sarzana, this artisan pizza shop splits its menu between classic Neapolitan rounds and a thin, crispy pan pizza that the kitchen has spent serious time developing. Toppings lean on local and small-producer ingredients, and the wine cellar is deep enough to suggest they take the pairing side seriously. It landed a spot on 50 Top Pizza Italy, which tracks for a place where the dough research is clearly ongoing.
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Rank 15. Storie Dipinte
Pizza
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Rank 16. Fuoco e Fiamme
Wood-fired Pizza
Outdoor tables overlooking the Ligurian sea, strings of lights multiplying across the water at night, and a wood-fired oven quietly tucked behind a partition as if it has nothing to prove. This is a pizzeria in San Terenzo doing soft, foldable, classically comforting pies without any of the theater that tends to follow a good wood-fired reputation around. The service keeps pace without fuss, which at a seaside spot on a warm evening is exactly the right instinct.
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A neighborhood pizza shop on the edge of Prato where the decision between round and rectangular is not trivial. The shared rectangular format lets a table split three different toppings, which is the kind of pragmatic generosity that makes a small room feel bigger. The dough is well-hydrated and seriously considered, with a choice of flours that the staff will happily talk you through without making it a lecture.
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A pizzeria sitting out in open countryside, which already tells you something about the regulars who make the drive. The menu breaks pizzas into revisited, award-winning, and chef's specials, and the fish options are taken more seriously than you'd expect. Wines and beers run deep, service is warm without being fussy, and 50 Top Pizza Italy has it among their Excellent Pizzerias.
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The name comes from the fifteen curves of the Mugello Circuit just up the road, and the menu follows the theme with more charm than gimmick. This pizzeria serves contemporary Neapolitan pies at dinner, with ingredients sourced from small Italian producers and pairings that treat the pizza as a full dish rather than a vehicle for toppings. Lunchtimes bring Roman-style pizza al taglio. The room runs fast and friendly, the way a place near a racetrack probably should.
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Rank 20. Bona
Tuscan Pizza